Description

This vegan orzo lemon soup is a refreshing and light meal, easy to cook and packed with flavor. The bright taste of lemon makes this simple vegan orzo lemon soup perfect for any time of the year.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups vegetable broth
1 cup orzo pasta
1/2 cup fresh lemon juice (from about 2 lemons)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the vegetable broth and bring to a boil.
Stir in the orzo pasta. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente.
Stir in the fresh lemon juice and chopped parsley.
Season with salt and black pepper to taste.
Serve this easy vegan orzo lemon soup hot.

Notes

For a creamier vegan orzo lemon soup, you can blend a portion of the soup before adding the lemon juice and parsley.
Add a pinch of red pepper flakes for a little heat.
Garnish with extra lemon zest for more lemon flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 200
Sugar: 5g
Sodium: 800mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

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